Recipe

Cinnamon Lentil Soup Recipe


Cinnamon Lentil Soup Recipe
Add Step-by-Step Photos 		Arimou0 / All my dishes
1 year, 9 months ago
I made this recipe for a food event on the blogosphere. The ingredients we had to use were lentils, eggplant and cinnamon.
Prep:10m Cook:45m Servings:10

Arimou0

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Ingredients
  • ½ cup chopped bacon
  • 1 onion, finely chopped
  • 1 large carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 1 lb lentils
  • 1 cup diced tomatoes
  • ½ tsp cumin
  • 2 quarts chicken or vegetable broth
  • 2 cinnamon sticks
  • salt and pepper to taste
  • 1 eggplant, peeled and cut in long slices
  • 3 eggs, beaten
  • 1 cup flour
  • vegetable oil

Directions
  1. In a large pot, fry bacon until crisp.
  2. Add onion, carrot and celery and sauté in bacon fat until the onion turns translucent.
  3. Add lentils, tomatoes, cumin, chicken broth and cinnamon sticks and stir.
  4. Increase heat to high and bring to a boil.
  5. Reduce heat to medium, cover and simmer for 45 minutes or until lentils are tender.
  6. Adjust seasoning.
  7. Get cinnamon sticks out of the pot
  8. Using a blender or a stick blender puree to the desire consistency.
  9. Serve with fried eggplant, sour cream and chopped parsley.
  10. Heat oil in a large skillet.
  11. Beat eggs in a large bowl.
  12. Place flour in a large, flat dish.
  13. Dip eggplant slices in egg, then in the flour and place them in hot oil.
  14. Fry for 3-4 minutes, or until golden brown, each side.
  15. Drain on paper towels.

Not quite what you're looking for? See more Soup And Stew / Misc
Comments

invisiblechef 1 year, 9 months ago said:
Very interesting, Will have to give this a try, thanks so much.


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